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Prep Time: 60 Minutes Cook Time: 600 Minutes |
Ready In: 660 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
1 onion, minced |
6 garlic cloves, minced |
1 tablespoon vegetable oil |
2 teaspoons minced fresh thyme (or 1/2 t. dried) |
6 cups low sodium chicken broth |
12 ounces white mushrooms, quartered |
1 1/4 cups fifteen-bean soup mix (flavoring packet discarded, picked over, pre-soaked overnight, drained) |
4 ounces bacon (about 4 slices) |
1/2 ounce dried porcini mushrooms, rinsed and minced |
2 bay leaves |
8 ounces swiss chard, stemmed and leaves sliced 1/2 inch thick |
1 (14 1/2 ounce) can whole tomatoes, drained and chopped medium |
salt |
pepper |
Directions:
1. Microwave onion, garlic, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
2. Stir broth, white mushrooms, soaked beans, bacon, porcini mushrooms, and bay leaves into slow cooker.
3. Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
4. Let soup settle for 5 minutes, then remove fat from surface using large spoon.
5. Discard bacon and bay leaves.
6. Stir in chard and tomatoes, cover, and cook on HIGH until chard is tender, 20-30 minutes.
7. Season with salt and pepper to taste and serve.
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